As we come into the fall season, all kinds of delicious winter squash will start showing up in your local produce department. �_The key ingredient
to this casserole is the spaghetti squash. If you’ve never tried spaghetti squash as a pasta replacement, this is a great recipe to start with! �_Of
course this vegetable doesn’t look anything like you box of pasta. �_But once it’s cooked, the flesh inside turns into spaghetti-like strands,
making it ideal for casseroles like this one, or just under your favorite pasta sauce. �_Not only is the base this beta-carotene rich vegetable,
but this casserole also features leafy greens, broccoli and fresh basil!�_
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30 minutes
1 hour, 10 minutes
1 spaghetti squash
1 cup spinach
1 cup kale
�_ red onion, chopped
�_ any color bell pepper, chopped
1 cup broccoli
1�_ cup marinara sauce (low sugar please!)
1 can fire-roasted diced tomatoes (look for BPA free cans)
�_ teaspoon sea salt
�_ teaspoon pepper
One 8-ounce package vegan mozzarella (see notes for my favoirtes!)
fresh basil for topping
1 spaghetti squash
1 cup spinach
1 cup kale
�_ red onion, chopped
�_ any color bell pepper, chopped
1 cup broccoli
1�_ cup marinara sauce (low sugar please!)
1 can fire-roasted diced tomatoes (look for BPA free cans)
�_ teaspoon sea salt
�_ teaspoon pepper
One 8-ounce package vegan mozzarella (see notes for my favoirtes!)
fresh basil for topping
